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Spinach Artichoke Dip

This creamy spinach artichoke dip combines sautéed spinach, tender artichoke hearts, and a blend of cheeses baked to bubbling perfection. The dip features a silky texture with a golden, crispy top, perfect for spreading or dipping. It’s a comforting, customizable dish that comes together quickly for any occasion.
Print Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

  • 4 cups fresh spinach roughly chopped
  • 1 can artichoke hearts drained and chopped
  • 8 oz cream cheese softened
  • 1/2 cup sour cream
  • 1/4 cup Parmesan cheese grated
  • 2 cloves garlic minced
  • 1 cup mozzarella cheese shredded
  • 1/2 teaspoon red pepper flakes optional
  • 1 tablespoon lemon juice freshly squeezed
  • 2 tablespoons olive oil
  • to taste salt and pepper

Equipment

  • Skillet
  • Mixing bowl
  • Baking dish
  • Spatula
  • Oven

Method
 

  1. Preheat your oven to 180°C (350°F). Lightly grease a small baking dish to prevent sticking.
  2. Heat olive oil in a skillet over medium heat. Add the chopped spinach and sauté until wilted, about 2-3 minutes. The spinach will turn a vibrant green and release a fragrant aroma. Remove from heat and let it cool slightly.
  3. While the spinach cools, chop the drained artichoke hearts into small, even pieces. This helps them distribute evenly through the dip and soften nicely during baking.
  4. In a mixing bowl, combine the softened cream cheese, sour cream, grated Parmesan, and minced garlic. Mix until smooth and creamy, with no lumps remaining. The mixture should be well blended and fluffy.
  5. Add the sautéed spinach, chopped artichokes, red pepper flakes (if using), and a squeeze of fresh lemon juice to the cheese mixture. Stir everything together until evenly combined. Season with salt and pepper to taste.
  6. Transfer the mixture into your prepared baking dish, spreading it out into an even layer. Sprinkle the shredded mozzarella cheese generously over the top for a gooey, golden crust.
  7. Bake in the preheated oven for 20-25 minutes, until the dip is bubbling around the edges and the top is golden brown and crispy.
  8. Remove the dip from the oven and let it rest for 5 minutes. This allows it to set slightly and makes serving easier.
  9. Serve the warm spinach artichoke dip with crusty bread, pita chips, or fresh veggie sticks. Enjoy the creamy, cheesy goodness with a crispy top!

Notes

Feel free to customize with additional herbs or substitute kale for spinach. For a lighter version, swap sour cream for Greek yogurt. This dip can be prepared a day ahead and baked just before serving.